Knives are sharp. I use them every day. Statistically, it’s a wonder I haven’t chopped off both hands by now. I often cut without watching what I’m doing, because I feel pretty confident in my knife skills.
But this morning – monotasking, mind you, and watching the cutting board and the rosemary I was chopping quite carefully – I cut my index fingernail off. Just took a nice fat sliver out, from the cuticle to the tip.
That finger? It’s a digit I use quite frequently. It’s my mouse finger, for instance. I didn’t even know I had a mouse finger before now, and it turns out I’m a moron with my middle finger. It’s taken me seven minutes to type this far, instead of one.
The rosemary biscotti had to wait, so I mustered up something that required a bit less coordination. Inspired by an anise honey I had drizzled over crab beignets (insert dramatic sigh here) at The Barking Frog the other night, this honey’s infused with anise, cinnamon, and clove. This morning I wrapped some up as a gift, then drizzled the rest over French toast made with EBC‘s orange-honey bread.
Recipe 342 of 365
Bring 1 pound clover honey, 2 star anise, 1 whole cinnamon stick, and 2 cloves to a simmer in a small saucepan over medium heat. Let bubble gently for 2 minutes, then cool, pour into a jar, and seal. Use to sweeten yogurt or tea, or serve drizzled over soft cheeses or sliced fruit.